Uncategorized
Leave a Comment

Eating, Drinking, Winning the World Series

Boston VS LA

East VS West

Blue Collar VS Hollywood Glam

Fenway Frank VS Dodger Dog

This post will solve none of those battles, but will fill you with gluttoness enjoyment while watching America’s favorite pastime

Boston Menu                       LA Menu             Fusion Menu

New England Clam Chowda                French Dip Bao Buns            Chorizo and Clams

Lobster Roll                                           Korean Short Rib Tacos        Lobster Kimchi Fried Rice

Boston and LA are two cities that have had the pleasure of being taken by Tizzle. Both cities I thoroughly enjoyed eating, drinking and rampaging through. Two totally different awesome American enclaves. And that’s what will make this series great to watch even though I have no dog in the fight.

I hate Boston fans because they are arrogant and to be honest because I used to root for the Red Sox to break the streak and now they had to overdo it and won’t stop winning. I hate LA fans because, well its LA they leave early or don’t come at all. Luckily as a Philadelphian I have two great recent triumphs over these cities that I can comfort myself with while enjoying the games, 41-33 and Matt Stairs destroying Jonathon Broxton foreverrrrrrrrr.

IMG_1041

#TizzletakesBoston

On to the point, how to eat like a Bostonian, an Angeleno and a hybrid of the two I will call Banglian. These are both cities with great food cultures. Throughout my writings I will try not to write about sterotypical food ideas and focus on unique tastes and cultures.  For example, I could write this whole blog on burgers between these two cities, In and Out animal Style and Father’s Office or Craigie on Main and Alden & Harlow? But I won’t.

Sizzle by Tizzle menus are designed based off the food you should grab to brag on Instagram about where you’ve been.  Most of the time based off real menu items and once in a while an intracity fusion that I concoct myself. I will also design a fusion menu for the man with no dog in the fight and in this case that city’s residents will be referred to as Banglians.

IMG_1294

#TizzletakesLA

Boston Menu

When I asked my friend Andy from New England for advice on this topic he responded in the Kennedyesq tone I have come so used to hearing from  New Englanders, I describe it as faux elitists acting like faux working class, he responded “Hmmm, in classic LA vs Boston where it’s Hollywood vs working mans town, nothing epitomizes that more than the New England bean “suppah.” Not fancy, but cost-effective and full of sustenance and almost more importantly a communal affair.” Well you can make beans if you like, but I’m going to go with the classics, I know it may sound lame but Clam Chowda and a Lobster Roll sounds perfect to me. When I’m in New England I can’t help myself I have to try every clam chowda and lobster roll I see on a menu, same as crab cakes in Baltimore.

New England Clam Chowda

Boston not only dominated New York in the divisional series but they dominate them when it comes to clam chowder as well. Chowda has been around since we were still paying taxes to the throne, it’s an American classic. The warm briny thick chowder is perfect for a brisk Autmn night.

  • 8 thick cut bacon strips or salt pork till crisp remove from pan
  • 2 ribs celery 1 onion 3 garlic cloves saute in bacon fat
  • stir in 3 tablespoons flour
  • add two cups chicken stock, 2 10 ounce cans of clam juice (reserve clams, if using fresh clams buy topneck and clam juice), 1 cup heavy cream and 3 Idaho potatoes and 4 sprigs thyme
  • Bring to a simmer and reduce heat to medium-low and stir until potatoes are tender
  • Add clams salt and pepper and cook about another two minutes.

Lobster Roll

Nothing says New England like a food cart selling lobster. One of the most prestigious foods in the world and in New England they are just selling it on the side of the road like its corn on the cob! I wish my corn on the cob tasted as delicious as these succulent morsels of delight. Originated in the 1920’s in Connecticut but really did not hit its stride to the 1970’s, these treats are a must have while in New England. Also, it’s served on a hot dog bun so what is better to eat if you want to over-indulge while watching a baseball game.

  • Boil 3 lobsters
  • Remove meat, chop and chill
  • Whisk 1/3 cup mayonnaise, 4 tablespoons melted butter, the juice of a lemon and chilled lobster
  • grill or toast hot dog buns (center top sliced if possible)
  • Plate and drizzle butter

Wash this down with a Harpoon (I would drink the Flannel Friday) or a Nargannsett and be a Bostonian for a night or at least eat and drink like one.

Los Angeles Menu

While sticking to one genre of food for Boston was easy, the city of Angels is a whole nother story. What makes the food scene in LA great is the variety and the fusion of tastes. Los Angeles is a literal melting pot of flavor. Old classics and new immigrants come together to make for one of the better food scenes I experienced, from Korean to Chinese to Mexican you can find enough great restaurants in LA to think you are actually living in that country. As an ode to this fusion I created the first dish by myself a French Dip Buns and for the entree I stole from the master of fusion Roy Choi, Short rib tacos.

French Dip Bao Buns with Blue Cheese

The French Dip was invented in LA over 100 years ago at Phillip the Original. Lore has it that it was invented so you could use day old bread.  I have seen Bao buns used in fusion such as Pastrami and Swiss but never french dip so I thought why not use the opportunity to blend an old LA classic with the ancient Chinese masterpiece that was created around the 3rd century by Chinese military strategist Zhuge Liang.

French Dip

  • Saute 2 onions in butter and transfer to a slow cooker
  • Salt and Pepper 3 to 4 pound rump roast cut in half and place over onions
  • Combine 1 cup soy sauce 5 cups water and an envelope of onion soup mix and pour over roast and slow cook until tender

Bao Buns (Or go to your local Asian Grocery store and save some time)

  • Mix  together 4 1/4 cups flour 1 1/2 tbsp sugar and 1/2tsp salt
  • Dissolve 1 tsp fast action dried yeast and a pinch of sugar in 1tbsp warm water
  • Add it to dough with 1/4 cup milk, 1 tbsp sunflower oil, 1 tbsp rice vinegar and 1 cup water and mix
  • knead until smooth then place in a lightly oiled bowl, cover with a damp cloth and let rise for 2 hours
  • flatten dough, sprinkle 1 tsp baking powder and knead for 5 mins
  • Roll out dough to look like a long sausage, cut into pieces a little more than an inch
  • roll out each piece into an oval 3-4mm thick
  • rub surface of each oval with a little oil, oil a chopstick, place oiled chopstick in middle of each oval and fold the dough over the chopstick and then pull chopstick out
  • Put each on baking parchment cover with lightly oiled cling film and let sit until double in size (about an hour and a half)
  • Steam each bun over medium high heat for 8 mins

After this crumble some blue cheese over top and enjoy!

Short Rib Tacos

Roy Choi grew up in a Korean household in Southern California and is known for as Anthony Bourdain said “elevating the food-truck concept from roach coach to highly sought after, ultra hot yet democratic rolling restaurant.” Growing up eating authentic Korean in the home but other varieties of food in restaurants he was able to use this experience and create a Korean-Mexican fusion that has blown away the millions of taste buds that have tried his food. This is his recipe for Short Rib Tacos

  • 3 1/2 Korean Cut short ribs
  • Make marinade and sauce using 1 cup soy sauce, 1/2 cup mirin, 1/2 cup rice wine vinegar, 1/2 cup dark brown sugar, 2 tsp sesame oil, 2 tbsp garlic, 2 tsp ginger, 1/2 tsp cumin
  • Pour half over short ribs and marinate overnight
  • Pour other half in small saucepan with 1 tbsp, more if you like hot, siracha and heat over medium high heat, once boiling lower heat and simmer until it thickens, remove from heat aside to cool
  • Chop 1 1/2 cups cabbage, 1/2 cup red cabbage, 1/2 carrot (grated), 1/2 cup cilantro, 3 scallions mix with 1 lime juiced, 1/2 cup soy sauce, 1 tbsp mirin, 1 tbsp olive oil and refrigerate
  • Grill short ribs 3 minutes each side on high

Assemble Tacos, and drink them down with a Modelo Especiale or a Hite or if you want to live in LA Luxury make yourself some Dirty Martini’s and pretend to be Frank Sinatra for a night.

Banglios Menu

I don’t exactly know what this mythical city would be like, but it would most likely be a little like the food on this menu loud, in your face and full of flavor. For the app, I went with Chorizo and Clams a Spanish classic with a Mexican twist and for the entree I could not resist the Lobster Kimchi fried rice.

Chorizo and Clams

You can find this dish on almost any Spanish restaurant menu, but to Californize it a little I decided to use Mexican chorizo instead of Spanish chorizo. You also throw some tequila in it and let me tell you one thing I advocate is drinking while cooking!

  • In a pot break up and brown a 1/2 pound mexico chorizo and set aside
  • Add 2 tbsp unsalted butter and onions over medium high heat saute until soft add garlic for a minute
  • Add 1 cup tequila 3/4 cup clam juice and boil, add 2 lbs littleneck clams reduce heat to medium and cover for 10 minutes until clams are wide open
  • Return chorizo to pot and stir
  • Serve with crusty bread

Lobster Kimchi Fried Rice

This will be truly a flavorful meal and if you want to splurge on a meal for a lobster tail I would suggest this one be it.

  • Cook 2 cups jasmine rice set aside
  • Saute 4 slices bacon in a wok for 3 minutes
  • Add 1 cup kimchi for another 3 minutes
  • Boil a pot of water add  2 lobster tails lower heat to a simmer and cook 1 minute for each ounce
  • Add rice to kimchi and bacon and stir fry 2 minutes until rice is coated evenly
  • If you like spicy add chopped up dried chili peppers

Top kimchi fried rice with lobster tails and Volia!

If you are a wine fan I would suggest to drink this tasty meal down with a Sauvigion Blanc or a Merlot, they both go great with spicy food.

Gametime!

Red Sox in 6 is my prediction. This is a matchup of the most clutch team in baseball against the least clutch team in baseball. The manalytics are all on the Red Sox side and I do not see how the Dodgers can overcome that fact. Enjoy the food, drinks and games and let me know if you have any suggestions for future posts or games of the week. Sharing these posts are encouraged! Eat, Drink and Watch Sports! #LifeofTizzle #SizzlebyTizzle

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s